I decided to make these “cherry pie” bars with cranberries instead of cherries. These are easy to make, really healthy and unprocessed, and YUMMY. I also added a touch of honey and cinnamon to counteract some of the tartness of the cranberries.

First, the ingredients. I know there are only three, but they’re important.

The Cape Cod Select Premium Frozen Cranberries come frozen, so remove the bag from the freezer a few hours prior to making these. Then they’ll be easier to chop into small pieces.

I purchased this package of date paste, or baking dates:

Just be sure to check the ingredients. If it says anything other than “dates,” buy something else. No additives are needed. Dates are naturally very sweet, so you don’t want anything with added sugars or oils.

If you can’t find date paste locally (I found it at my local Indian/Asian market), try purchasing it online. If you would rather make it from scratch, try this recipe.

As far as the almonds, the easiest way is to buy a package of the sliced almonds, and then break them up in the bag before you add them to the cranberries and dates.

Step 1: Make sure all ingredients are as small as possible. Dice the cranberries, crush the almond slices, and make sure the date paste is smooth. Combine all ingredients in a large mixing bowl and blend completely.

At this point, try to squeeze out as much excess juice as possible.

Step 2: Transfer to deep-dish baking pan and make sure it is packed in tightly. Bake on the lowest setting in your oven for approx. 2 hours.

Note: Fresh-frozen cranberries are naturally much juicier than dried cherries, so you have a couple of options to dry the bars. If you have a dehydrator, you can also dehydrate then for 3-5 hours on the high setting.